Fat Globule Size and Creaming
Creaming in stored milk refers to the separation of fat globules to the top layer. This phenomenon is influenced by the density, size, and stability of the fat globules relative to the surrounding milk serum.
Globule Stability and Size
Fat globules are less dense than the surrounding milk. Larger globules experience greater buoyancy, making them more likely to rise and form a cream layer. Smaller globules are generally more stable and less buoyant.
- Larger fat globules (typically those greater than $5\ \mu$m) are less stable and tend to aggregate, facilitating their rise to the top.
- Smaller fat globules are more resistant to aggregation and remain dispersed in the milk.
Identifying Non-Separating Globules
Fat globules measuring less than $2\ \mu$ represent the smallest size fraction. Due to their minimal size and associated stability characteristics, they exhibit very low buoyancy and resist aggregation. Consequently, these very small fat globules are the ones that do not significantly mix to the top during milk storage.
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